Ingredients

• 200 g rocket
• 200 g cherry tomatoes
• 400 g orange-flesh honeydew melon
• 6 tbsp olive oil or rapeseed oil
• 2 tbsp balsamic vinegar
• 3 tbsp freshly squeezed lemon juice, 3 tbsp freshly squeezed orange juice
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup or birch syrup
• Salt, pepper
• 2 x Züger organic mozzarella balls (125 g each)
• 4 tbsp roasted pine nuts

How it’s done

Destem and wash the rocket and dry using a salad spinner. Wash the cherry tomatoes, halve lengthways and remove the base of the stems. Cut the honeydew melon into approx. 2 cm cubes. To make the vinaigrette, mix the balsamic vinegar, lemon juice, orange juice, mustard and maple syrup, and season with salt and pepper. Slice the mozzarella. Decoratively arrange the rocket, cherry tomatoes, honeydew melon and mozzarella, drizzle with the vinaigrette and sprinkle with the pine nuts.

Züger tip: Replace the rocket with watercress or a baby leaf salad mix.